Wood duck

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waterman

waterman

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Pan seared breast with skin on. Gravy from pan juices and rice. Man this stuff is good
 

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Just out of curiosity, how do you get the little hairs off the skin? I can pluck the feathers and scrub off the down, but for some reason there's still the "hair" on the breast, so I end up taking the skin off before cooking and making it like a steak.
 
younggun308 said:
Just out of curiosity, how do you get the little hairs off the skin? I can pluck the feathers and scrub off the down, but for some reason there's still the "hair" on the breast, so I end up taking the skin off before cooking and making it like a steak.
Click to expand...
You can burn that fuzz off with a lighter or butane torch
 
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CATCHDAWG said:
I'm usually pretty good at cooking wild game but I have overcooked woodies every single time. Haven't done the skin on thing yet but I probably need to give that a go. I've got plenty of wood ducks on my place and I need to be taking advantage of the resource.
Click to expand...
Wood ducks pluck easily and are small. I pluck mine. Get the grill up to 500, rub it down with salt, pepper and oil. Grill it at 500 until it hits 135, approximately 12-15 minutes. I turn it several times during this process. Let it rest for another 12-15 minutes, carve off the bone. Just awesome.
20210914_191634.jpg
 
CATCHDAWG said:
I'm usually pretty good at cooking wild game but I have overcooked woodies every single time. Haven't done the skin on thing yet but I probably need to give that a go. I've got plenty of wood ducks on my place and I need to be taking advantage of the resource.
Click to expand...

Skin on is the best way for just about all of them.......plucking takes more time, but there's so much to enjoy beyond breasting them out. Google Hank Shaw's guidance on pan-searing duck breasts. He gives some pretty good pointers.
 
The pics on here look great (aside from the melted feet). Avoiding overcooking is definitely the key.
 

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